Page title and description

Chicken
Chicken, leek and tarragon pasta
Ingredients
- 200g pappardelle, fettucine or tagliatelle pasta (or use another of your choice)
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 250g leeks, about 1 large, washed, trimmed and finely sliced (use white and green parts)
- 2 skinless chicken breasts, cut into strips
- 50ml dry white wine
- 2 tbsp fresh tarragon leaves, roughly chopped
- 2 tbsp pasta cooking water
- 100g soft cream cheese (a low fat version is fine)
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
-
Step 1
In a large pan of salted boiling water, cook the pasta according to the packet instructions. Reserve some of the pasta cooking liquid once cooked and drained. -
Step 2
While the pasta is cooking, heat 1 tablespoon oil in a large pan. Add the leeks and cook gently for a few minutes until softened. -
Step 3
Transfer the leeks to a plate and keep to one side. Increase the heat and add another tablespoon oil to the same pan. Add the chicken and cook for a few minutes until browned and cooked through. Add the leeks back to the pan. Add the white wine and cook for a minute or so, then add the tarragon, pasta water and cream cheese. -
Step 4
Season well. Stir to combine and let the cheese melt, then toss with the cooked pasta to serve.